Oyster Pie

14 T unsalted butter
1-1/2 quarts shucked oysters and their liquid
7 scallions, white and pale green parts, finely chopped
1 t Worcestershire sauce
3/4 t Tabasco sauce
1 cup chopped flat leaf parsley
1 t salt
1/4 t pepper
3 cups saltine crackers, crumbled by hand
3 T half and half

Butter shallow 9 inch to 10 inch baking or pie dish. Heat oven to 450º with rack in center. Reserving liquid, drain the oysters. Check oysters for shells, and discard. Melt 3 tablespoons butter over medium heat in a medium skilled, and cook scallions until soft, about 3 minutes. Stir in Worcestershire and Tabasco sauces. Transfer mixture to bowl and let cool. When cool, stir in oysters, 1/4 cup parsley, salt and pepper. In medium bowl combine cracker crumbs and remaining 3/4 cup parsley. Melt remaining 11 tablespoons butter and stir into crumb mixture well. In a small bowl, combine 1/4 cup reserved oyster liquid and half and half. Spread an even thin layer of the crumb mixture in the bottom of baking dish. Cover with 1/3 of the oyster mixture. Cover with 1/2 cup crumb mixture, followed by one-third of the oyster liquid. Continue until all ingredients are used, two more times, ending with crumb mixture. Bake until golden brown on top, 25-35 minutes. Serve hot.